Grain Free Strawberry Rhubarb Crisp

This is one of the best healthy dessert recipes I have made yet! I’ve been trying to make things dairy free but for this I decided to use real butter. And I’m sooo glad I did! I used Kerrygold grass fed butter which is the best tasting butter I have ever had! And for the sweetener I used part xylitol and part coconut nectar, which is a great low glycemic natural sweetener. This crisp has the right amount of sweetness and just a little bit of sour from the rhubarb.. yum it is pure goodness!

Grain Free Strawberry Rhubarb Crisp
Recipe type: Dessert
  • Filling:
  • 16 oz container of strawberries
  • 2 large stalks of rhubarb
  • 1 teaspoon lemon juice
  • 2 tablespoons starch (potato, arrowroot)
  • 3 tablespoons xylitol
  • Crumble topping:
  • 2 tablespoons coconut flour
  • ¾ cup chopped pecans
  • ¾ cup almond flour
  • ½ teaspoon cinnamon
  • pinch of salt
  • ¼ cup coconut nectar
  • 4 tablespoons grass fed butter
  1. Cut the rhubarb in really small pieces and throw in a large bowl.
  2. Cut up strawberries in thirds or fourths and add to rhubarb.
  3. Then add lemon juice, starch and xylitol; mix with a spoon.
  4. In a separate bowl, mix all topping ingredients together with a fork, until pea sized crumbles are formed.
  5. Spoon strawberry mixture into greased pie or baking dish.
  6. Add crumble topping to it and bake at 350 for about 25 minutes, or until the topping is brown.


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